Description
A cozy and bold Italian American classic featuring juicy chicken, garlicky sausage, vibrant cherry peppers, and tender potatoes all cooked in one pan for maximum flavor.
Ingredients
Units
Scale
Main Ingredients
- 4 pieces Chicken thighs, bone in and skin on (For best flavor, use bone-in and skin-on thighs.)
- 1 lb Italian sausage, sweet or hot (Cut into big chunks.)
- 1 cup Cherry peppers, jarred, plus brine (Adjust quantity for heat preference.)
- 1 lb Baby potatoes or Yukon gold potatoes, cut into chunks (Ensure chunks are even-sized.)
- 1 medium Bell pepper, sliced (Any color bell pepper can be used.)
- 1 medium Onion, sliced
- 6 cloves Garlic, smashed or chopped (Use lots of garlic for flavor.)
- 1 cup Dry white wine or chicken broth (Wine gives better flavor.)
- 1 tbsp White wine vinegar (For added tang.)
- 2 tbsp Olive oil (For browning.)
- to taste Salt and pepper
Optional Ingredients
- to taste Fresh parsley, for garnish
- 1 pieces Lemon wedges, for serving (Adds a fresh squeeze of flavor.)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Prepare baby potatoes by cutting them into even bite-sized chunks. Slice the bell pepper and onion, and smash or chop the garlic.
Browning
- In a large oven-safe skillet, heat olive oil over medium heat. Brown the sausage pieces until golden, then remove and set aside.
- Season chicken thighs with salt and pepper. Place skin-side down in the skillet and let them sear without moving them for about 5 minutes until the skin is crispy. Flip and sear the other side briefly.
Sauce Preparation
- Lower the heat and add the garlic to the skillet, stirring until fragrant (about 30 seconds).
- Pour in the white wine and scrape up the browned bits from the bottom of the pan. Add a splash of vinegar and a spoonful of cherry pepper brine.
- Return the sausage to the pan, and add the potatoes, onions, bell peppers, and cherry peppers. Nestle the chicken on top.
Roasting
- Transfer the skillet to the preheated oven and roast for 35 to 45 minutes until the chicken is cooked through and the potatoes are tender.
- About halfway through, spoon some of the pan sauce over the potatoes, but avoid pouring it over the chicken skin.
- Let rest for 5 to 10 minutes after removing from the oven before serving.
Notes
Leftovers are often better the next day as the flavors meld. Store in an airtight container for up to 4 days. Reheat in the oven covered at 350°F or microwave with a spoon of broth or water.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner, Main Course
- Cuisine: Italian, Italian-American
Nutrition
- Calories: 650
- Sugar: 3
- Sodium: 800
- Fat: 30
- Saturated Fat: 10
- Carbohydrates: 40
- Fiber: 5
- Protein: 40
